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Culinary Traditions of Medieval Karnataka
Language: en
Pages: 112
Authors: Maṅgarasa
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

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Food in Time and Place
Language: en
Pages: 420
Authors: Paul Freedman
Categories: Cooking
Type: BOOK - Published: 2014-10-31 - Publisher: University of California Press

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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part
Feasts and Fasts
Language: en
Pages: 351
Authors: Colleen Taylor Sen
Categories: Cooking
Type: BOOK - Published: 2014-11-15 - Publisher: Reaktion Books

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From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of cl
The Coloniality of Modern Taste
Language: en
Pages: 205
Authors: Zilkia Janer
Categories: Science
Type: BOOK - Published: 2022-12-30 - Publisher: Taylor & Francis

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This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rat
The Courts of the Deccan Sultanates
Language: en
Pages: 339
Authors: Emma J. Flatt
Categories: Biography & Autobiography
Type: BOOK - Published: 2019-07-18 - Publisher: Cambridge University Press

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Illuminates the centrality of courtliness in the political and cultural life of the Deccan in the fifteenth and sixteenth centuries.